Volume 3

A history of the materia medica. Containing descriptions of all the substances used in medicine, their origin, their characters when in perfection, the signs of their decay, their chymical analysis and an account of their virtues, and of the several preparations from them now used in the shops / by John Hill.

John Hill

Date:: 1751

Credit: A history of the materia medica. Containing descriptions of all the substances used in medicine, their origin, their characters when in perfection, the signs of their decay, their chymical analysis and an account of their virtues, and of the several preparations from them now used in the shops / by John Hill. Source: Wellcome Collection.

Cover
Title Page
Cover

18/418 page 704

Emulfion diffolved with the Yolk of an Egg, and fo mixed with Water. The Syrup called Syrupus Balfamicus in the Shops is made of this Balfam boiled in Water in a clofe Veffel, and the Deco&ion thickened into a Syrup with fine Sugar. C H A P T E R IV. Balsamum Capivi, Balfam Capivi. WE are obliged to the new World for mod of the liquid Refins which we have brought into Ufe in Medicine. This called Capivi is in its common State the thinned of all the Bodies of this Clafs, having little more than the Confidence of Sallad Oil, and much refembling it in its pale yellow Colour. It does not always however retain this thin Form, but like the red of the liquid Refins grows thicker with keeping. Its Smell is very fragrant and agreeable •, there is much of the Turpentine Flavour indeed in it, but there is a Mixture of Fragrancy not unlike that of the Lignum Aloes, which makes it very pleafing : Its Tade is extremely acrid, pungent, and bit¬ ter. It is to be obferved however, that we have two Kinds of Balfam Ca¬ pivi in the Shops, the one what has been jud defcribed, which though natu¬ rally thin as Oil, yet will grow thick as Honey in keeping, but dill diftin- guifhes itfelf by its Clearnefs and its yellow Colour. The other we feldom meet with otherwife than very thick ; it is white, turbid, or lefs pellucid than the former, and feems rather of the Confidence of Honey than of Turpentine. Its Tade however is very like that of Turpentine, and its Smell much lefs agreeable than that of the preceding Kind. In keeping of this Kind we often fee a fmall Quantity of Water feparated from it, and fubfide to the Bottom of the Veffel. It is probabe that this is not the natural Running of the Capivi Tree, as the former is, but is procured from it by the Indians by boiling as they get the black Balfam of Peru. The Portuguefe were the fird who made us acquainted with this Balfam ; They brought it from the Brafils, whence the grealed Part of what we have at this Time alfo comes, and called it Balfamum Brafilienfe, and Balfamum Co¬ paiba, Copaiva, Copaic, and Capivi; all which Names it yet retains with that of Oleum Capivi by fome, becaufe of its Fluidity. The Tree which produces it is one of Arbor es fill quof<e fiore uniformi of Mr. Ray. It is defcribed by Pifo and Marcgrave under the Name of Copaiba, and by Ray in his Hidory of Plants, under that of Arbor balfamifera Brafilienfis fruftu monofpermo. It is a large and tall Tree. Its Wood is as found and firm as that of the Beach, and is of a fine red Colour; it is much branched ; its Leaves are roundifh, but pointed at the End, of a deep green on the upper Side, and of a whitifh green underneath. The Flowers are of the pentapeta- lous Kind, and moderately large, they grow principally about the Extremities of the Branches, and are fucceeded by Pods of an oblong Figure, containing each only one Seed, which is of the Size and Shape of a Hazel Nut, confiding of a whitilh pulpy Matter covered with a blackifh Rind. Thefe Seeds are ef- eulent, and the Monkies are obferved to be very fond of them. The Tree jgrows

Licence and re-use

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